*  Exported from  MasterCook  *

                        Fruit And Nut Easter Eggs

Recipe By     : Jo Merrill
Serving Size  : 10   Preparation Time :0:00
Categories    : Easter

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  c             Sugar
   1      c             Light corn syrup
     3/4  c             Water -- hot
     1/2  lb            Marshmallow cream
     1/2  c             Shortening -- melted
     1/4  c             Confectioner's sugar
   2      c             Candied pineapple & cherries
                        Nuts
                        Dipping chocolate

In a saucepan, cook sugar, syrup, and water to 265°F on a candy
thermometer. Add marshmallow creme and beat until almost firm. Add
melted shortening, confectioner's sugar, candied fruit, and nuts. Mix
well. Shape eggs by hand and dip in dipping chocolate.

Try piping a name on the egg after the chocolate is firm.

Will keep for 6 to 8 months.

Yield: 10 Eggs


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